I’m feeling a little under the weather but I still wanted to post today.
I’ve been waking up with serious headaches with lots of shooting pains and my eyes are super sensitive to light. I’m not sure what’s wrong with me so I’m going to take it easy. Probably has something to do with the changing temperatures outside and all the hugging and handshaking I’ve been doing lately.
This is my go-to recipe when I don’t have much time but the boyfriend is hungry and requesting something hearty.
It tastes better then it looks and it looks pretty dam good.
The Dijon mustard and white wine gives the chicken a tangy French twist. Also, cooking garlic in it’s skin makes the garlic sweet and more edible.
Let’s dig in
4 chicken legs
4 chicken thighs
2 tbsp vegan butter like Earths Balance
1 tbsp olive oil
1 cup shallots roughly chopped
2 tbsp all-purpose flour
3/4 cup dry white wine
3/4 cup chicken stock
2 tsp Dijon mustard
3 garlic bulbs
Small bunch fresh thyme
Salt & Pepper
Preheat oven to 350 degrees F
In large Dutch oven fry chicken in butter and oil over med to med-high heat until golden on both sides, about 4-5 minutes on each side
Fry shallots until softened and lightly browned
Stir in flour, gradually mix in wine, stock, mustard and seasoning
Bring to a boil stirring frequently
Separate the garlic cloves but do not peel them
Count our 30 cloves and add to Dutch Oven with 3-4 thyme stems
Add chicken back to mixture
Cover and cook at 350 degrees for 1-1/2 hours or until chicken is tender and falling off of the bone
Serve with cauliflower white rice
Add grated cauliflower to medium sized pan
Cook on med-low heat stirring frequently for 5-7 minutes until cauliflower is soft
Add salt and pepper to taste
That’s all today folks!
Peace & Love,